Pan de yuca, a cheesy cassava bread, is another specialty in places like Ecuador, Colombia and Brazil. This video recipe illustrates the cooking process but you can find the full recipe here. In terms of desserts, Northern Brazil has gifted the world cuscuz, a creamy pudding made with tapioca, milk, coconut and sugar.
Cheese cakes (under refrigeration) should be good for 5 -7 days. Or Frozen for 6-8 months. Anything after that and you are risking various changes such as dryness, spoilage, or even picking up other (unwanted) flavors from your refrigerator. I think Cheesecake is best after 24 hours in the fridge. Put said cake in a Rubbermaid container, place a paper towel over the top and seal the lid over the paper towel. This will collect the condensation from the cake and keep the cake well humidified but not water dripping on it.
I'm hoping to make it on a Thursday morning to serve on a Saturday evening. Thank you! The Chocolate Cheesecake from Domestic Goddess (p175) should be fine if made 2 days in advance and stored in the refrigerator. However we would recommend that any leftovers are eaten up within 4 days of making the cheesecake. As this cheesecake is made with full-fat cream cheese it should also be suitable for freezing. The cooled, chilled cheesecake should be left in its springform tin (pan) and wrapped in a double layer of clingfilm (plastic wrap) followed by a layer of foil. Freeze for up to 1 month. Thaw overnight in the refrigerator and eat within 2 days.